Hardcore Chef Dad

Because the turtledove hadn't been bought yet, Feng Yifan first taught the two chefs how to cook rouge goose breast in the back kitchen of Fujing Building.

The rouge goose breast is best made from Qingyuan goose. The first thing to focus on is the deboning of the goose. It is necessary to remove the meat from the two complete goose breasts, which is relatively large.

Feng Yifan carefully selected a goose. Just like deboning a whole chicken before, he first made a knife on the back, and then wiped it down bit by bit against the goose's breastbone, and quickly completed the piece of goose breast meat on each side. tick down.

The two goose breasts looked very complete, with no extra corners.

But Feng Yifan still made a little trimming to make the shape of the goose breast look more regular.

During this process, Feng Yifan said to the two chefs beside him: Since it is a dish in a big restaurant like Fujinglou, we need to put more effort into the shape. Don't feel troublesome. You must pay attention to the regular shape. After that, it will be more beautiful when it is served on a plate.

The two goose breasts that have been shaped should be washed with clean water first, and the water should be blotted dry with kitchen paper.

Put it into a basin, add good Shaoxing rice wine, salt, sliced ​​ginger, green onion, soy sauce, and red yeast rice powder.

These marinated ingredients did not surprise everyone.

Zhang Fenglin and Qi Deqiang who were watching from the side can probably guess that the reason for adding red yeast rice powder to marinate is the carmine color that the rouge goose breast wants to show.

Only after adding these ingredients, Feng Yifan found another apple, washed it and sliced ​​the apple.

Add the apple slices into the pot of marinated goose breast, then crush the various ingredients in the pot with your hands, and mix them with the goose breast evenly.

Seeing this, both Zhang Fenglin and Qi Deqiang were a little surprised.

What the two of them didn't expect was that such a dish would have to be marinated with fruit.

Feng Yifan grasped and mixed it, and when he put the goose breast aside to marinate, he looked at the two chefs and said: Adding apples to marinate together is to increase the fragrance of the goose breast, and the sweetness of the fruit is in it. This is the key to knowing the rouge goose breast.

While the goose breast was marinating, Feng Yifan went to find a small charcoal stove and lit a fire beside it for later use.

Seeing that my father brought a charcoal stove to live,

Feng Ruoruo hurriedly said, Dad, do you want barbecue?

Feng Yifan smiled and nodded: Yes, we want barbecue.

Yang Xiaoxi immediately said, That's great, Dad Feng, Xixi likes barbecue the most.

Chen Yaofei looked at it and said, Xixi, Father Feng didn't cook this dish for us, but to sell it to others.

Hearing this, Yang Xiaoxi immediately shook his head: Isn't it for us to eat? What a pity.

Feng Ruoruo smiled and said to the two good friends: We are chefs today, and the chef's job is to serve others. We have to learn from Dad and cook together for others.

Zhang Fenglin and Qi Deqiang stood aside, carefully studying the amount of various seasonings Feng Yifan marinated for a while.

At the same time, the two probably also guessed that Feng Yifan should use a charcoal stove to roast goose breast.

Sure enough, the marinating time was about the same, and the charcoal stove was already burning, and Feng Yifan put a grate on top of the stove.

Then put the marinated goose breast on the grate for roasting.

During the roasting process, accompanied by the sound of sizzling, the aroma of roasted goose breast permeates the entire back kitchen.

If you want to make the aroma more intense, you can roast it with fruit wood to increase the aroma of the goose breast, and you must be careful not to burn it. The roasting process should not be too long.

Wait until the goose breast has shrunk and the surface is a little burnt brown.

Feng Yifan took the goose breast from the grate.

Then turn on the fire and sit in the pot, put a little oil in the pot, add shallots and ginger slices, and then put the goose breast in it, then Feng Yifan added apple slices again, and then poured in rice wine for a stir-fry.

When the aroma of the stir-fry came out, Feng Yifan asked for a high-quality clear soup.

Seeing the broth delivered this time, Feng Yifan nodded with satisfaction: Well, today's soup is pretty good, and the soup is well cleaned. Remember that this will be the standard in the future.

The cook who was in charge of the soup hurried forward and said, I know Chef Feng.

Feng Yifan glanced at the other party, nodded and said nothing more.

After the clear soup is half covered with the goose breast, add soy sauce, rock sugar, red yeast rice powder, and salt, and the next step is a stewing process.

Cook until the soup thickens, then pour in some sesame oil and simmer for a while.

After the aroma is concentrated, fish out the goose breast and change the knife.

The goose breast that was fished out was obviously a little hot, but Feng Yifan didn't care at all, he still changed the knife very quickly, and sliced ​​the goose breast into pieces.

Fan out on a plate, add some root vegetables for garnish, and finish with some stock.

In this way, a very beautiful and exquisite rouge goose breast is ready.

When Chengcai came out, the first three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, clapped and applauded.

Ah, Dad is great, this dish is so beautiful.

It's so beautiful, like a small fan, Father Feng is so powerful.

Well, Papa Feng is amazing, really beautiful.

The cooks in the back kitchen of the Fujing Building also gathered around to observe the finished dish carefully one by one, and everyone was very surprised.

For such a dish, some people have only heard of the name and have never seen this dish, and some people have heard of it for the first time.

But today, in the hands of Feng Yifan, everyone really saw the beauty of such a dish.

The goose breast, which is as red as rouge, is neatly placed on the plate, with the soup on top, and a few green leaves next to it, making this dish look like a beautiful Western food.

It may be sent to any western restaurant in this way, and let those foreigners eat with knives and forks, there will be no violation of harmony.

But this is another authentic domestic dish, with many years of inheritance in it.

The chefs trained by Su Lanxin Catering Group in Fujinglou have been immersed in foreign countries for many years. They used to hear how to slowly promote traditional Chinese dishes to the world, so that everyone can gradually recognize Chinese cuisine. But everyone has no practical ideas.

But seeing this rouge goose breast today, the chefs present suddenly had a little understanding.

The so-called nation belongs to the world. Isn't such a traditional dish Rouge Goose Preserved just an interpretation?

The entire cooking process, if disassembled and viewed, uses many techniques that Western chefs are good at.

And the finished product, after Feng Yifan's arrangement, even surpassed many western dishes in terms of aesthetics, showing the charm of Chinese cuisine.

Zhang Fenglin observed for a long time, and first applauded Feng Yifan.

Then, Qi Deqiang and the chefs in the back kitchen also applauded Feng Yifan together.

Today in the back kitchen of Fujing Building, it really opened the eyes of these chefs.

While the chefs were immersed in astonishment, Feng Ruoruo sneaked up to his father, stretched out his small hand to hold his big hand, and slowly pulled his father to bend down.

Then, the little girl hugged her father's neck, and asked softly in her father's ear: Dad, can I eat with Xixi and Feifei?

Hearing his daughter's question, Feng Yifan looked at her expectant eyes, smiled and asked softly, Have you guys eaten this dish before? Dad made it for you at home before, do you remember?

Feng Ruoruo pursed her lips and said, But that happened a long time ago, and today my father made it again, so Ruoruo, Xixi and Feifei didn't eat it.

When his daughter said this, Feng Yifan laughed, and stretched out his hand to gently pinch his daughter's small nose.

Well, let's let the uncles and aunts here taste it first, and then give it to Ruoruo, Xixi and Feifei, is it okay?

Feng Ruoruo immediately laughed when she heard this: Well, okay.

Then, Feng Ruoruo went to watch the chefs, and said to everyone: Don't just look at it, you can taste the taste and see if my father's cooking is good.

The daughter's self-assertion made Feng Yifan amused again.

He didn't expect that in order to eat, his daughter went back and urged everyone to taste it.

After discussing with Zhang Fenglin and Qi Deqiang, everyone was not polite, and cut the two goose breasts into small pieces, and let the chefs and helpers in the back kitchen taste the taste.

Of course, Zhang Fenglin and Qi Deqiang also understood the truth and reserved a piece for each of the three little girls.

Feng Yifan saw it, smiled and said: Hehehe, you are too polite, the children came over after breakfast, in fact, just leave a piece for the three of them to share and taste.

Zhang Fenglin said with a smile: We are all grown-ups, we just need to taste the taste, it's fine for children to eat more.

Feng Ruoruo, Yang Xiaoxi, and Chen Yaofei, the three little girls each held a small plate with a piece of rouge goose breast in it. The three of them looked forward to the tempting sweetness.

But before eating, the three little girls still clamored to wash their hands first.

Feng Yifan took them to wash their hands, and then brought them forks so that the little girls could eat with forks.

After tasting Feng Yifan's rouge goose breast, the chefs of Fujing Building in the back kitchen really felt that it was really delicious.

I thought it would be very greasy, but because it was roasted with fire first, some of the fat has been roasted out.

And because of the addition of apples, it also neutralizes a lot of greasy taste.

And the addition of apple slices also adds a bit of fruity fragrance to the goose breast.

Although it is not very obvious, but the faint fruity aroma still leaves a feeling of fragrance on the lips and teeth after eating it. Obviously it looks heavy, but it doesn't taste heavy.

Qi Deqiang stared at Feng Yifan with adoring eyes and said, Chef Feng, your dish is really delicious.

While everyone was tasting, Feng Yifan had picked out some very tender young gingers.

French purple ginger, the ginger used in the real legal purple ginger is very particular, and Qizhou oil ginger must be used to make it.

Because the young ginger in this oil ginger will have some purple, it is called purple ginger.

And the legal system here is not the name of a foreign country, but the meaning of processing according to law. It refers to the use of a special method to make Qizhou oil ginger.

Although Fujinglou is the most prestigious restaurant in Huaicheng, it is impossible to say that all the ingredients are available.

So in Fujing Building, Feng Yifan obviously couldn't find Qizhou oil ginger to make the legal purple ginger.

Feng Yifan had no choice but to settle for the next best thing, and found some very tender young ginger to make.

This dish is best made with Qizhou oil ginger, and it must be made with young ginger, because the surface of the young ginger in Qizhou oil ginger will appear purple, so it is called purple ginger.

At this point in the introduction, Feng Yifan did not forget to say to the two chefs: Remember, let the purchasers do the purchases.

Zhang Fenglin and Qi Deqiang nodded together.

Among them, Qi Deqiang, who is mainly in charge of procurement, said: Good Chef Feng, I will inform the procurement staff and let them purchase Qizhou oil ginger. Do you have to purchase young ginger?

Feng Yifan nodded: Yes, tender ginger is the best.

Next, Feng Yifan cleaned the selected ginger, and then peeled off the skin with a knife.

And when he was peeling, it also surprised many professional peelers.

Under normal circumstances, in a restaurant like Fujinglou, there will be special staff in the back kitchen to be in charge of these.

But Feng Yifan did it himself, and he didn't use a paring knife when peeling the skin, but he used a kitchen knife to peel the skin.

But even with a kitchen knife, the skin Feng Yifan peeled off was very thin, almost only the skin, not much ginger meat.

After peeling, Feng Yifan sliced ​​the ginger again.

This slicing process makes those professional chefs feel inferior.

Because Feng Yifan not only cut very thin slices of ginger, but also cut very fast.

The sliced ​​ginger is uniform in thickness. The key is to pick up a piece casually, and you can clearly see that the ginger slice is transparent, which really makes Chef Chef feel ashamed.

After cutting the ginger slices, Feng Yifan spread the ginger slices evenly in a basin, and then sprinkled salt to rub each slice of ginger.

After putting the salt, put the pickled ginger slices aside, Feng Yifan said: This needs to be pickled for a day, so let's put it here and do it tomorrow.

Everyone was surprised to hear that it would be marinated for a day.

Next, Feng Yifan started to make Sugar Steamed Crispy Cheese.

In fact, such a small dessert, which is not considered a dish, may be the simplest one among the four offered by Feng Yifan this time.

This sugar-steamed crispy cheese is actually adding sugar, fermented rice, and egg whites to milk in turn and stirring them evenly.

Then put it in a small cup and steam it in a steamer for 20 minutes.

After it was out of the pot, Feng Yifan decorated it with prepared small flowers and petals.

Paired with a small red porcelain cup, it immediately makes such a very simple meal extremely beautiful.

Feng Yifan did not forget to remind everyone: This needs to be eaten after it is cooled. In your back kitchen, you can make many servings at a time, put it aside to cool, and serve some to others. Of course, morning, noon, and night are actually delicious. can provide.

After the sugar-steamed crispy cheese was finished, the turtledove that Su Liancheng sent to buy happened to come back.

The staff in front of Fujing Building also added several dishes to the menu. And Meiru also specifically instructed the reception staff to take the initiative to recommend a few dishes to the lunch guests today. She planned to take advantage of Feng Yifan's presence to promote the dishes.

Let diners know that Fujinglou has these Honglou dishes. Help spread the word after tasting.

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